Marcelle stashes game in her freezer until she has enough ducks to make this.

Grilled duck breasts
Makes 6 appetizer servings
8 tablespoons (1 stick) butter
1 tablespoon Worcestershire sauce
1 teaspoon chopped garlic
8 ounces fresh mushrooms, sliced
Salt
Freshly ground black pepper
Cayenne
6 duck breasts (preferably mallard), removed from the bone and skinned
6 thick strips of bacon
6 French bread slices, toasted and buttered
Melt the butter in a saucepan over medium heat. Add the Worcestershire sauce, garlic and mushrooms. Season with salt and black pepper. Cook, stirring occasionally, until the mushrooms are just soft, 2 to 3 minutes. Remove from heat and set aside.
Prepare the grill and allow the coals to get glowing red hot. Rub the duck breasts generously with salt, black pepper and cayenne. Carefully wrap each breast with a strip of bacon, securing it with toothpicks. Let stand at room temperature for 30 minutes.
When the coals are ready, grill the breasts, 3 to 4 minutes on each side if you like them juicy with a little blood in the meat; longer if you prefer them well done. Baste with some of the butter sauce in which you cooked the mushrooms.
To serve, place the duck breasts on the toasted, buttered bread and pour the remaining butter and mushroom sauce over each breast.